Our Chefs

Chef Heilmann began his culinary career in local restaurants during high school, after which he enlisted in the United States Navy as a cook. He was stationed on the USS Saginaw for four years along with a crew of 250 sailors. After leaving the Navy with an honorable discharge, he accepted a position of line cook at Bellerive Country Club where he worked his way up to Sous Chef, a position he held for five years. He then took the position of Executive Chef at Meadowbrook Country Club where he was in charge of the entire culinary operation including weddings, bar mitzvahs and golf tournaments as well as day to day operations for 14 years.

After leaving Meadowbrook Country Club he took the position of Executive Sous Chef at Forest Hills Country Club, where he served a membership of 600 people. During his four years at Forest Hills Country Club it was home to four Michelob Lite LPGA Golf Tournaments.

In May of 2001, he joined the staff at the Scottrade Center as Executive Sous Chef, where he oversaw all food service production for the premium areas of the building, including a ’la carte dining, luxury suite and club catering for all events and Blues games.

In 2011, as a member of the Levy Restaurants staff, he became the Executive Sous Chef of Peabody Opera House where he oversees the daily catering operations of the building.

During his time with Levy Restaurants he has contributed his skills and expertise at many nationwide events for the company including the US Open, PGA and Senior PGA Golf Tournaments, the Kentucky Derby, and Million Dollar Mile at Arlington Park in Chicago.

Chef Heilmann has received Certified Executive Chef Certification by the American Culinary Federation.

His hobbies are Cardinal baseball, BBQing and swimming with the grandkids in the backyard, playing golf and the occasional trout fishing trip. Chef Heilmann is happily married with three daughters.